Low Fat Pumpkin & Spinach Cannelloni (Vegetarian Too!) |
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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Inspired by healthy eating, TRUE! This recipe ROCKS for you know who! For the budget conscious, ideal as well! Who will be first to review? Time will tell! NOTE: If don't like spinach, don't let the recipe throw you off from making...LEAVE IT OUT :) Ingredients:
2 1/2 lbs pumpkin |
500 g low-fat ricotta |
1/3 cup parsley |
1/2 teaspoon nutmeg |
1/2 teaspoon ginger |
1/4 teaspoon black pepper |
1 egg |
1 egg white |
24 cannelloni tubes |
2 1/2 cups passata |
1 cup water |
cooking spray |
Directions:
1. Peel and deseed pumpkin; cut into pieces.
2. On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
3. Reserve 1/4 cup ricotta.
4. In bowl, combine rest of ricotta, pepper, nutmeg and ginger.
5. NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.
6. Add egg, egg white and pumpkin to ricotta mixture and combine well.
7. Spoon mixture into tubes.
8. NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
9. NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.
10. In baking dish, place 1/4 cup passata and 1/2 cup water.
11. NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
12. Place filled tubes in bottom of pre-sprayed baking dish.
13. Top with 1/2 cup reserved ricotta.
14. Add 1/2 cup water on top.
15. Bake covered for 15 minutes.
16. Uncover and bake for an additional 15-20 minutes.
17. NOTE: Tubes should be soft and cheese is lightly brown.
18. ENJOY!
19. NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.
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